- Size: Extra Small (1.5 - 2 inches)
- Temperature History: held at 37 degrees F
- Delivery Presentation: live in shell
- Taste: high brine, sweet, metallic or coppery finish
- Texture: small plump bursting meat
- Origin: South Puget Sound, WA
- Aquaculture Method: Beach Cultivated
- Availability: October - May
- Sustainability Rating: Best Choice - Monterey Bay Aquarium Seafood Watch
- Recommended Preparation: live/raw on the half-shell with mignonette or lemon
- Pack Size: by the dozen
- Nutritional Info (serving size 1/2 dozen) Calories 91, Fat 3.1g, Cholesterol 54mg, Sodium 129mg, Carbohydrates 3g, Fiber, 0g, Sugars 0g, Protein 7g, Selenium 79mcg, Iron 8.1mg, Vitamin B12 29mcg, Zinc 48mg, Manganese .8mg, Vitamin D 0 UI, Omega 3's ~ 685mg
The Olympia oyster is beach-cultivated in the Totten and Skookum Inlets in the South Puget Sound just 20 miles from our facility. The Olympia is the original oyster of the West Coast as well as North America's smallest. The flavor starts off with an intense burst of salinity, and it transitions into a sweet and metallic body and finish, respectively.
- Oysters are good for you and high in Iron, Selenium, Zinc, and B12
- There are 5 main species of Oyster that we eat in the US: the Atlantic, Olympia, Pacific, Kumamoto, and European Flats
- Pacific oysters are sweet like cucumber with light salinity level; Atlantic oysters are more earthy and mollusk-like in flavor; Olympias and European Flats are briny with a metallic finish; Kumamotos are sweet and melon-like
- Fresh water will kill your oyster
- Live oysters should be well-hydrated and not dry. If they are dry, don't eat them; they are dead.
- When pairing with wine, try to match the salinity of the oyster to the acidity of the wine. Light, crisp white wines will usually pair nicely.
- To shuck, use an oyster knife and insert it into the knobby hinge of the oyster, twist the knife like turning a doorknob, slide the blade across the inside of the shell to cut the abductor muscle, and remove the pieces of broken shell and grit with the tip of the oyster knife. It's that simple.
- When describing the taste of oysters, try describing the tastes as they move from (1) the upfront level of salinity to (2), the body which is typically either earthy (i.e. mushroom-like), sweet and fruity (i.e. melon-like), or vegetable-like (cucumber), and to (3), the finish (lingering taste), which is either one or more of its minerality (i.e. copper), crispness, sweetness, metallic-ness, ocean-like characteristics, and/or crispness.